The South African-born chef/proprietor of Ronnie’s in Thornbury started out with aspirations to be a chemical engineer. But after a harsh word from his father and some guidance from Bruno Loubet and Anton Mossimann, Faulkner has managed to become an award-winning...

Claire Lara, the 30-year old winner of Masterchef: The Professionals 2010 found out she was pregnant during filming of the show, but is adamant that having a baby will not hamper her chances of one day opening her own Le Manoir-style restaurant.

Matthew Tomkinson worked his way through the lowest to the highest kitchens, gaining a Roux scholarship and several Michelin stars along the way. Thirteen years after setting off on his culinary journeys, he is now head chef at the Montagu Arms in Beaulieu,...

US-born Mickey Narea traded in a high-flying career in finance for one of wine, and with just six months restaurant experience, migrated to London to begin his first sommelier position at Launceston Place

Katarina Todosijevic left her small Swedish village for the bright lights of London at just 20 years old. Seven years later she is now the head chef of Searcy’s Portrait Restaurant at the National Portrait Gallery in London

Taking the decision to leave his position as operations manager at successful bar and restaurant group Rising Star Leisure, Jayke Mangion opened his first solo venture, Entrée, in Battersea Rise just seven weeks ago

Harry Miles is the head concierge of the London Marriott Grosvenor Square Hotel. Miles has clocked up an impressive 31 years service at the hotel (previously the Europa) and has seen a huge amount of change, in an ever evolving role

Christina Dixon is guest services supervisor at Jurys Inn Liverpool. She won the prestigious Outstanding Customer Service title at the Enjoy England Awards for Excellence earlier this year and chats about the vaule of looking after your guests

Tim Homewood is head bartender at Babylon restaurant at the Roof Gardens, London, and winner of the 2010 Saffron and Sides cocktail competition. He talks about his career and why bartending is a great job